Cut the onion into medium (1/2-inch) dice. Peel the carrots
and cut them and the celery into approximately 1/2-inch pieces. Coarsely chop
the garlic. Place a skillet over medium high heat. Add the olive oil, swirling
it to coat the pan. Add the onions, carrots, celery, cloves, and thyme. Cook,
stirring frequently, for about 10 minutes or until the onions begin to appear
translucent.
Place the vegetables along with the ham hocks, beans, and chicken stock in a large (6-quart or larger) slow cooker. Cook on low for 8 hours. (Note: The original recipe says to cook for 8 hours. However, I tested the beans after 6 hours and they were perfectly done. The cooking time will depend on your slow cooker.)
Place the vegetables along with the ham hocks, beans, and chicken stock in a large (6-quart or larger) slow cooker. Cook on low for 8 hours. (Note: The original recipe says to cook for 8 hours. However, I tested the beans after 6 hours and they were perfectly done. The cooking time will depend on your slow cooker.)
About 1 hour before the cooking time is completely, remove
the ham hocks from the slow cooker and let them cool until they can be handled.
Remove and discard the bones, fat, and skin from the ham hocks. Chop or shred
the meat and return it to the slow cooker with the beans. Add the salt and
continue cooking until the beans are completely tender.
Garnish individual servings with diced fresh tomato, diced
red onion, and/or snipped chives
Enjoy it!
